Japanese BBQ Eel - Unagi Hitsumabushi

Introduction: Japanese BBQ Eel - Unagi Hitsumabushi

Unagi, or Japanese BBQ Eel, is one of my favorite foods. Whether in, or on, a sushi roll, in a bento, or served like this - Hitsumabushi, the bbq flavor, tender fish, and crispy skin are a triple delight.

The majority of Unagi is sold frozen and pre-sauced, and this recipe takes advantage of that. It also shows how to make extra sauce for the rice, and how to serve it several different, but equally tasty, ways.

Step 2: Dashi Stock

Step 3: BBQ Sauce

The Hon Dashi will dissolve in the boiling water quickly. Once it dissolves, pour 1 1/2 cups of it in a small saucier, preferably one with a pour spout. Add the Mirin and Sake and bring to a boil. Boil for a couple of minutes until the alcohol boils away. Add Soy Sauce and Honey and bring to a boil then remove from heat.

NOTE:The bbq sauce won't be as thick as what came with the Unagi, it isn't supposed to be. The thinner sauce works better on rice.

Step 4: Grilling Time

Place the thawed Unagi filet skin side down on the grill topper. Grill for 3-5 minutes until skin is crisp, basting the flesh once with sake. The easiest way to tell the skin is getting crisp is smell - it starts to get fragrant. Keep a close eye on the Unagi, it can burn easily. Once the skin side is crisp, flip and cook on opposite side, for 3-5 more minutes, basting once with sake.

.Remove from grill.

Step 5: Plate and Serve Japanese BBQ Eel

Arrange cooked rice on a plate or in a bowl and cover with sauce. Place Unagi filet (whole or sliced) on top of the rice. Place remaining dashi stock, optional seasonings, and plate on table.